Sports Nutrition

Green Beans with Fresh Tomatoes & Basil

While these beans are delicious hot, they are equally good at room temperature or chilled. The vibrant green color of the beans may become somewhat duller, but the flavor will not suffer.

Honey-Mango Mousse

For an even lighter dessert, replace all or part of the reduced-fat sour cream with plain fat-free yogurt. Timing alert: The mousse needs to chill for at least 2 hours.

Pickled Pepper & Cabbage Salad

If coleslaw is the first thing that comes to mind when you have cabbage on hand, try this wilted cabbage salad instead. A low-fat celery seed dressing cooks with shredded cabbage, bell peppers, and onions to give them a fresh, tart-sweet flavor.

New Orleans Vegetable Stew

Some people adore okra...but lots of people don't. If you fall into the latter category, make this jambalaya-style stew with 2 cups of zucchini or yellow summer squash, cut into 1/2-inch cubes, instead of okra.

Ginger Lemonade

Adding ginger to lemonade considerably ups its health quotient. This recipe calls for a full pound of ginger, which makes a moderately strong-tasting beverage. For an even more potent "hit" of ginger, use an additional 1/4 to 1/2 pound. Fortunately, you don't have to peel all that ginger, just slice it.

Simple Broiled Flank Steak

The simplest of seasonings is all you need for lean flank steak, in this case a sweet-tart glaze of currant jelly and lemon juice. Cook the steak quickly under the broiler so it will stay juicy, and then carve it across the grain into thin slices. This helps make the pieces of steak tender.

Caesar Salad

The Caesar Salad was invented in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. The original, which included raw eggs, has undergone some modernization over the years. Shredding Parmesan from a block of cheese instead of using pregrated adds a nice touch to this classic American salad.

Red Onion Marmalade

In the past decade or so, restaurant chefs decided to adopt the term marmalade (technically a fruit preserve with pieces of fruit suspended in a clear jelly) and apply it to onion relishes such as this. Maybe it’s because the sweetness of onions makes them a natural partner of meat and poultry, much like certain fruit sauces (think duck à l’orange). This sweet-and-sour onion marmalade can be made a week in advance and refrigerated until serving time.

Swordfish with Roasted Corn & Pepper Salsa

The high, dry heat of a very hot (500°) oven here seals in the juices of these steaks, rendering them particularly moist. Try this method of cooking with any thick-cut fish steaks, such as halibut or tuna.
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